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5 Tips and tricks
5.1 Hygiene
• A clean and hygienic work environment is the basis for high-quality
packed food. For this reason, it is very important to regularly clean
and kept the machine, the work environment and your hands hy-
gienic before and after every use.
• Do not use the film pouch multiple times.
• Only touch the outside of the film pouch with clean hands. This
way you avoid unwanted transmission of contaminants to the film
pouch or the product and unpleasant smells in the refrigerator.
5.2 Product
• Only fresh and cooled foods can be stored for longer. Therefore,
only pack fresh food. Do not interrupt the cold chain.
• Pack food immediately and do not store it prior to packing.
• A high vacuum can be achieved for cooled food. Pack cooled
foods as much as is possible.
• A high vacuum can increase the shelf life of a foodstuff.
• Liquids can be managed more easily when packaging if they are
frozen in advance.
• Let precooked food cool down to a temperature of no more than
approx. 20 °C before packing it.
• Treat foods that have a tendency to ferment before packing them,
e.g. by blanching, frying, etc.
5.3 Packing
• The edges of the film pouch can be turned outwards when filling,
to prevent them from being dirtied in the seal seam. The edges of
the film pouch thus stay clean and the film pouch is sealed secure-
ly.
5.4 Film pouch
Depending on the application, the film pouch must satisfy various de-
mands.
• The film pouch must be suitable for the packing of food.
The film pouch must not transfer any of its components onto the
food.
• The film pouch must be sealable.
In order to seal the opening of the film pouch, it must melt and bind
when exposed to heat. The material and seal of the film pouch
must be solid enough that the pack is airtight after sealing.
• The film pouch must be impermeable to oils, fats, alkaline solu-
tions and flavours. In addition, the film pouch must have high tear
and puncture resistance.
Tips and tricks
Film pouch
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